KOREAN DIPPING SAUCE
- 3 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 1/2 tbsp Rice Vnegar
- 1 tsp Sesame Seeds Toasted
- 1/2 tsp Sugar
- 1 Scallion Finely chopped
- Diced or flaked chilli to taste Optional
Combine the soy sauce, sesame oil and rice vinegar in small bowl.
Add sesame seeds to a small, heavy, dry skillet and stir over a medium heat until they darken a little. Remove and crush.
Add soy mixture with sugar, scallions and chilli.
You can increase quantity and store in the fridge.
TRADITIONAL KOREAN EGGPLANT
- 3 tsp Dipping Sauce
- 6 Small Eggplants or 3 large ones
- 2 tsp Scallion/Spring Onions Finely diced
- 2 tsp Sesame seeds Toasted
- Grind of black pepper To taste
Check the skin of the aubergines. Peel if the skin is very thick and tough.
Cut eggplants into chunky cubes.
Spread out onto a steamer. Steam until soft.
Place half of the eggplants in a container. Sprinkle this layer with the chopped, uncooked scallion. Cover with the remaining hot aubergine. The heat from the eggplants will cook the scallion.
Toast sesame seeds in a frying pan until golden.
Combine oil, dipping sauce, toasted sesame seeds and black pepper.
Pour over the eggplant.
Garnish with chopped scallion (Spring onion) and sesame seeds if so desired.
Serve hot or cold